Method validation and assessment of antioxidant activity of rosemary extract

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Rosemary extract is a food additive used as a antioxidant in sausage, edible oils. Major compound of rosemary extract are rosmarinic acid, carnosol and carnosic acid but maximum residue level is permitted the sum of carnosol and carnosic acid. Rosemary extract is authorized as food additive in EU and China but unauthorized in Korea. Therefore, analytical method to detect rosemary extract in food and identification of charecterstic of rosemary extract is need. This study was investigated to validation of analytical method and assessment of antioxidant activity of rosemary extract. Antioxidant activity was measured by peroxide value (POV), acid value (AV) and residue level in lard oil at 60 for 42 days. In method validation, limit of detection (LOD) and limit of quantification (LOQ) of rosemary extract were 0.31–0.64, 0.93–1.95 μg/mL. The relative standard deviations and recovery were between 0.3–2.8%, 94.5–98.5%. In POV and AV on day 42, rosemary leaf extract has effective antioxidant activity than other antioxidants except butylated hydroxylanisol (BHA). In residue level on day 42, the rosemary leaf extract showed the highest level but carnosol was the lowest. Among the rosemary extract compound, carnosic acid has better antioxidant activity and oxidation stability than carnosol. These results showed that the analytical method validated in this study was appropriate for rosemary extract identification and rosemary extract has effective antioxidant activity.